Korean Stir Fried Dried Anchovies (Myeolchi Bokkeum)

Myeolchi Bokkeum, stir-fried dried anchovies, is one of the most classic Korean side dishes you will find at restaurants. If you’re not a big fan of seafood, it may not appeal to you, but once you try it, you will fall in love with these salty, sweet, crunchy bites.

Korean Stir Fried Dried Anchovies

Ingredients:

• 3.5 oz (100g) shishito peppers
• 5 oz (150g) small-sized dried anchovies
• 2 tbsp neutral-tasting oil
• 1 tbsp minced garlic
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin
• 2 tbsp light corn syrup
• 1 tbsp kewpie mayo

Instructions:

1. Rinse the shishito peppers. Pick the stem off and cut them into bite-sized pieces.

2. Put the dried anchovies in a strainer and give it a little shake to remove any debris.

3. Make the sauce: In a small container, stir together the soy sauce, sugar, mirin, corn syrup, and kewpie mayo.

4. In a dry pan, add the anchovies and place it over medium-low. Stir for 5 minutes. Once everything is nice and golden, remove them from the pan and set them aside.

5. In a clean pan, heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the garlic and saute for 30 seconds. Add the shishito peppers and stir-fry for 1 minute.

6. Add the anchovies and the sauce. Toss together for 3 to 4 minutes. Transfer it to a serving plate. Sprinkle with some sesame seeds. Serve it with hot rice and other side dishes. Enjoy~!

NOTE:

• It can be refrigerated for up to 2 weeks.

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